Grilled Zucchini and Squash

Zucchini and Squash sliced in half, lightly brushed with olive oil, and seasoned
Place zucchini and squash flat side down on a grill which has been preheated to high.
Align the veggies so they're at approx 2 o'clock. Grill for two minutes and then rotate a quarter turn counter clockwise. Continue grilling for another two minutes before turning them over.


Grill for three to four minutes on the second side. The squash and zucchini are ready to remove from the grill when they are tender but not overly soft. The total cooking time is approx 8 minutes. The time on the grill will vary depending on the size of the vegetables, the temperature of the grill, and even environmental conditions. In this example the zucchini and squash were removed after 7.5 minutes.

The finished result hot off the grill. Allow the veggies to cool for a couple minutes before serving. The half slices may be served as is or may be chopped up into smaller pieces.

Proteins are not the only food items which are naturally suited for the grill. The next time you decided to fire up the grill consider throwing on some veggies too. The flavor of grilled vegetables is wonderful and a great alternative to steaming. This week the grocery store had yellow squash and zucchini on sale. After thoroughly washing them I sliced them in half. Slicing the squash and zucchini in half makes them easier to handle as well as providing one flat surface to achieve the perfect grill marks. Brush the slices with extra virgin olive oil and season with you favorite dry spice mixture. I often use kosher salt and fresh ground black pepper. This time I sprinkled the veggies with a premixed season salt. Simply follow the steps outlined in the pictures above and you're guaranteed a delicious result.